Recipe by Michael Cecconi from The Back Forty  in the East Village of New York City

Makes one cocktail

I will admit that we did not test this recipe but rest assured we will! I just found it tonight and decided to add it to the Beverage Cart for y’all. You will want to make your beet liqueur a number of days in advance. Mr. Cecconi uses Dickel Tennessee Whisky but I would suggest Maker’s Mark or Eagle Rare (the Eagle is my personal favorite bourbon).


First make your beet liqueur:

6 red or candy-striped beets

1.75 liters vodka

Pinch of salt

Clean beets and wrap individually in foil. Roast at 350 F until fork tender. Let beets cool, then peel off skin and slice into 1/4-inch rounds. Add to a pitcher of vodka and let steep 4-7 days at room temperature, stirring daily.


Make your cocktail:

2 oz Dickel Tennessee Whisky

1 1/2 oz beet liqueur

3/4 oz Punt e Mes (a widely available Italian vermouth)

Combine ingredients in pint glass or mixing tin and fill with ice. Stir 100 times, then strain into chilled martini glass. Garnish with a paper-thin beet slice.